Recipe information
Yield
Makes one 9-inch pie
Ingredients
2
1
2
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 400°F. On a lightly floured work surface, roll out 1 disk pâte briseé to a 1/8-inch-thick round, about 13 inches in diameter. Fit the dough in a 9-inch pie plate.
Step 2
In a large bowl, combine the cherries, sugar, and tapioca, and toss to coat evenly. Pour the filling into the prepared pie plate, and set aside.
Step 3
Roll out the remaining disk of dough as in step 1. Using a pastry wheel or a sharp paring knife, cut the dough into 1-inch-wide strips. Lightly brush the rim of the dough in the pie plate with water, and weave the strips of dough on top of the filling to form a lattice. Using kitchen scissors, trim the strips to create a 1-inch overhang. Tuck the strips under the rim of shell, and crimp to seal. Chill the pie in the refrigerator at least 30 minutes.
Step 4
Bake the pie 20 minutes. Reduce the oven heat to 350°F; bake until the crust is deep golden brown and the juices begin to bubble, 40 to 50 minutes more. Transfer the pie to a wire rack, and let stand until just warm or room temperature. Serve with ice cream, if desired.
